Venison Sausage Biscuits & Gravy for Two with Homemade Hash Browns

This is not a quick breakfast to make since it is completely from scratch, but it IS worth the time to make it. It’s a nice weekend breakfast for when you have a little extra time to cook in the morning and enjoy a hearty meal. On a snowy Saturday morning a few weeks ago, I decided to switch up the usual eggs and bacon/ breakfast sandwich routine for this recipe. I needed to use up a partial package of venison sausage I had in the freezer and pulled out my old dutch oven recipe for biscuits and gravy. But first, get the hash browns going because they take a while!

3. Add in potatoes in a thin layer and turn heat to medium-low. Watch carefully that the heat is not too high; they need to cook low and slow.

4. Flip potatoes every 3-4 minutes while adding in remaining butter until outside is browned and inside is no longer mushy. This will take about 20 minutes.

MEANWHILE… start making your biscuit dough.

Fluffy Biscuits:

Yield- 7

2 cups flour

1/2 tsp. salt

1 T. Baking powder

1/4 cup shortening (crisco)

1 cup milk

Blend flour, salt, and baking powder and mash in shortening with a fork until crumbly.

Add milk and stir until dough sags down into trough and pulls away from bowl edge.

Place dough on lightly floured surface, knead for 30 seconds, pat out gently until 1/2 inch thickness. Pinch off pieces of dough and shape into a smooth ball. Place biscuits into a greased dutch oven or pie pan.